This is a breakfast staple at my house with (turkey) sausage added.

INGREDIENTS

1 cup roasted buckwheat (kasha) (250 mL)
2 cups water
1/2 tsp. salt (2 mL)
1/4 tsp. pepper (1 mL)
1/4 cup butter (50 mL) I use 2 tb EVOO
1 lg. onion, chopped
1/2 tsp. dried thyme (2 mL)
1 cup sauerkraut, drained (rinsed if too sour) (250 mL)
1/4 cup chicken stock (50 mL)
1/2 cup sour cream (125 mL) I use greek yogurt – lower in fat.

INSTRUCTIONS

In saucepan, bring buckwheat, 2 cups (500 mL) water, salt and pepper to boil. Reduce heat to low; cover and simmer for about 30 minutes or until water is absorbed. Set aside.

Meanwhile, in skillet, melt butter over medium-low heat; cook onion and thyme, covered and stirring occasionally, for about 10 minutes or until onion is softened. Mix with buckwheat and yogurt/sour cream and sauerkraut.  It can’t get any lazier than that!!

CHEF COMMENTS

A spinoff of traditional Ukrainian cabbage rolls (buckwheat rolled in cabbage leaves), this shortcut recipe still has its original flavour. Look for buckwheat in supermarkets or delicatessens.